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BBQ Stingray

 
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Sunsweet
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Joined: 15 Aug 2008
Posts: 6

PostPosted: Mon Aug 25, 2008 4:14 pm    Post subject: BBQ Stingray Reply with quote

Made my fav stingray over weekend.. hope to share with the forummers around

Ingredients:
500g stingray

Chili paste:
4 Large red chili
3 Chili padi
3 Shallots
2 Garlic
1/2 Onion
1cm blue ginger
1 stalk lemon grass
1 tbspn Belachan / Belachan Powder

Seasonings:
1 Tbspn Tomato sauce
1 Tbspn Chili sauce
1 Tbspn sugar
2 Tbspn soya sauce
1 Tbspn cooking oil

Grind all ingredients for chili paste

Mix chili paste with seasoning.

Prep Aluminum foil, large enough to wrap fish. (Fish is moister when baked under wraps)
Grease foil b4 placing fish, spread chili paste on fish. Wrap fish loosely . Poke some holes on the top of the of the package to allow steam to escape.

Bake in oven at 190C for 20 mins.

If you find it too wet, u can open the package and let it sit in the hot oven for another 5- 10 mins.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Aug 25, 2008 5:06 pm    Post subject: Reply with quote

hi..it will be even more lemak if you fry the paste first..then add to the fish to BBQ or Grill...


yummy
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Sunsweet
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Joined: 15 Aug 2008
Posts: 6

PostPosted: Tue Aug 26, 2008 11:55 am    Post subject: Reply with quote

yup if fry the paste it would be nicer.

but I lazy.. so didn't fry.. keke
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Aug 26, 2008 12:56 pm    Post subject: Reply with quote

if you don't fry it, the BBQ fish will be extra wet. Because during high heat cooking, the sambal will secrete more juice!

that is why its better to fry the paste first. Then you will get less liquid.

I notice that your paste uses only fresh chilli, if you use fresh chilli, you will get alot more juice.

my other question is :

why do you need to add seasonings to the paste? Because the paste ingredients are already full of flavour, no need to add salt, soy sauce, tomato ketchup, etc.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Sunsweet
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Joined: 15 Aug 2008
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PostPosted: Tue Aug 26, 2008 4:39 pm    Post subject: Reply with quote

My family likes the BBQ stingray a little most rather than dry.

Those that we have outside actually add lots of oil to the chilli paste when frying and both chilli and oil will be used for the BBQ fish/seafood.

So at home I keep the moisture of the fish with the the natural juices from the onion & Chilli rather than the Chilli Oil.

That's why if one finds it too wet after the 20 mins, you can open up the package and let it bake dry for a while/ otherwise if not in a hurry to eat, keep it open in the oven for 10 mins or so for it to dry upa little:)


Reason for Ketchup:
I added ketcup bec FIL cannot take too spicy so I add tomato ketchup for some sweetness rather then just chilli. It also adds bulk to the sauce so there's more chilli to coat both sides of the fish! Smile

Seasoning:
Unless you added sugar & salt to your chili paste bascially i dun find the paste tasty. Its just fragrant.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Aug 26, 2008 4:59 pm    Post subject: Reply with quote

Sunsweet wrote:
My family likes the BBQ stingray a little most rather than dry.

Those that we have outside actually add lots of oil to the chilli paste when frying and both chilli and oil will be used for the BBQ fish/seafood.

So at home I keep the moisture of the fish with the the natural juices from the onion & Chilli rather than the Chilli Oil.

That's why if one finds it too wet after the 20 mins, you can open up the package and let it bake dry for a while/ otherwise if not in a hurry to eat, keep it open in the oven for 10 mins or so for it to dry upa little:)


Reason for Ketchup:
I added ketcup bec FIL cannot take too spicy so I add tomato ketchup for some sweetness rather then just chilli. It also adds bulk to the sauce so there's more chilli to coat both sides of the fish! Smile

Seasoning:
Unless you added sugar & salt to your chili paste bascially i dun find the paste tasty. Its just fragrant.


sunsweet

I hope you don't get me wrong here. I have been making chilli pastes to sell for many donkey years. now turning into an old donkey too Smile love

If you cannot take too spicy chilli, then don't use chilli padi at all. Just fresh chilli will do.

If you want to add tomato ketchup, if you can, use fresh red tomatoes instead. It has a natural MSG and will sweeten and flavour your pastes very well. As we aged(more like I am aging!), we cannot take too much salt or sugar. Best to go all natural.

If you fry the paste, it will be more flavourful and keeps very well in the fridge for a longer period. Oil is necessary for frying the paste, to cook it. Once its fried, you can scoop out the excess oil and use this 'sambal oil' for stir frying any dishes you like that needed sambal paste and a bit of oil for frying.

For example, when I fry chilli pastes, I use alot of oil. After the paste is cooked, I let it stand on a sieve..the excess oil will drip down. The paste is measured and divided into jars and kept in the fridge or freezer.

The oil that is collected are kept in a glass bottle. I use this sambal oil to stir fry sambal kang kong or use it as a marinate for other meats or seafood dishes.

Smile yummy
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Sunsweet
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Joined: 15 Aug 2008
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PostPosted: Tue Aug 26, 2008 6:03 pm    Post subject: Reply with quote

learn something new today the use of chilli oil..

cos i dun like chilli oil except for my soup dumplings.

I did not add fresh tomatoes bec i dun like the taste of it with BBQ stingray.. unless I'm cooking Assam fish loh Smile

Thanks for sharing Smile
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